West Coast French Sourdough Bread I

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Servings: 1 cups Difficulty: Advanced
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Crusty, artisan-style sourdough with a chewy interior and complex tang
West Coast French Sourdough Bread I recipe image
West Coast French Sourdough Bread I recipe image
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West Coast French Sourdough Bread I

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 cups Calories: 220
Dietary:
V Vegan

Description

This West Coast French Sourdough Bread combines the tangy depth of a fermented starter with the reliability of commercial yeast for a perfectly balanced loaf. The result is a bread with a crisp, dark crust and a soft, airy crumb that holds up beautifully to slicing. It features a traditional sponge method, allowing the dough to develop robust flavor overnight. Ideal for breakfast toast, sandwich bread, or simply served with olive oil and sea salt, this vegan-friendly recipe delivers restaurant-quality results at home.

Directions

  1. In a mixing bowl, combine the active sourdough starter, water, and bread flour. Beat thoroughly until smooth.
  2. Cover the bowl tightly with plastic wrap and let it rise in a warm place (80-85°F) overnight.
  3. The next morning, beat the risen starter thoroughly. Measure out 1 cup for the recipe and return the remaining starter to your storage jar.
  4. In a separate large bowl, pour the warm water. Stir in the sugar and sprinkle the dry yeast on top. Let stand until the yeast dissolves and becomes frothy.
  5. Add the reserved 1 cup of starter and 3 cups of bread flour to the yeast mixture. Beat thoroughly until combined.
  6. Cover the bowl tightly and let the dough stand in a warm place for 1 to 1.5 hours, or until very light and foamy.
  7. Sift together the salt, baking soda, and 1 cup of bread flour. Spread the remaining 1 cup of bread flour on a pastry board.
  8. Stir the sifted flour mixture into the foamy dough sponge.
  9. Turn the dough out onto the floured board. Knead for several minutes, adding a little more flour if necessary, to form a very stiff, smooth, and non-sticky dough.
  10. Divide the dough in half and shape into either round boules or long narrow baguettes.
  11. Place the shaped loaves on a flat baking sheet (preferably non-stick, lightly greased, or sprinkled with cornmeal).
  12. Slip the baking sheet into a large plastic bag, supporting the bag so it does not touch the dough (e.g., using drinking glasses at each end). Let rise in a warm place for 1 to 1.5 hours.
  13. Preheat the oven to 400°F (204°C). Place a pan of hot water on the oven floor to create steam.
  14. Brush the tops of the loaves with cold water. Use a sharp razor blade or scissors to make diagonal slashes across long loaves or radiating cuts from the center of round loaves.
  15. Bake for 50 to 60 minutes, or until the crust is dark and desired crispness is achieved.
  16. About 10 minutes before the end of baking, brush the tops with water again to enhance crust formation.
  17. Remove from the oven and stand the loaves on their edges to cool completely, propping them against a heavy object to prevent flattening.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 220kcal
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.2g1%
Sodium 350mg15%
Total Carbohydrate 45g15%
Dietary Fiber 2g8%
Sugars 1g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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